You must make this bread!

Friday, January 23, 2009

Seriously this bread is amazing. It is not hard to make at all and it smells amazing while cooking, kinda like the smell that comes out of the Auntie Anne's Pretzels place. Yumm! I made it as two loaves, and when I made the cuts along the top I poured 2 tablespoons melted butter into the slit and all over the top rather than brushing with melted butter at the end. We ate half of one with dinner and I cant wait to try it as toast in the morning!

Recipe from

Buttertop Bread

5 cups King Arthur Unbleached All-Purpose Flour
2 teaspoons salt
1/3 cup potato flour OR 1/2 cup dried potato flakes
2 1/2 teaspoons instant yeast (SAF Nevada Gold preferred)
1/3 cup sugar
1 large egg
4 tablespoons butter
1 1/2 cups water

1 to 2 tablespoons melted butter

Mix and knead all of the dough ingredients till you've made a smooth, though somewhat sticky dough. Place the dough in a lightly greased bowl, cover the bowl, and allow the dough to rise for about 90 minutes; it should become quite puffy, though it may not double in bulk.

Shape into an oval. Place the dough in a wide, 2-pound capacity loaf pan, measuring about 12" x 6"; our Hearth Rye Pan, is perfect for this loaf*. Using a pair of scissors, cut the loaf vertically down the middle from end to end, almost but not quite to the bottom of the pan. Cover with a proof cover or lightly greased plastic wrap, and allow it to rise till it's crowned about 1 inch over the rim of the pan.

Bake the bread in a preheated 350°F oven for 45 to 50 minutes, till it's golden brown; tent it lightly with aluminum foil about 20 minutes before the end of the baking time, if it appears to be browning too quickly. Remove the bread from the oven, and brush it with melted butter. Yield: 1 large loaf, 22 slices.

*If you don't have a pan this size, divide the dough in half, and bake it in two 8 1/2 x 4 1/2-inch pans for 30 to 35 minutes.

Nutrition per serving (1 slice, 50g): 130 cal, 2.5g fat, 3g protein, 25g total carbohydrate, 3g sugar, 0g dietary fiber, 15mg cholesterol, 220mg sodium.

1 comment:

Anonymous said...

Yummm this looks so good, I am on my way to the store for yeast! Love the bread pan too :)